Silky White Wine Coq au Vin

Ingredients

• 3 tablespoons olive oil
• 4 bone-in chicken thighs with skin
• 1 tablespoon Italian seasoning
• 1 teaspoon minced garlic
• 1 (6 ounce) package portobello mushroom caps
• 1 tomato, sliced
• 2 tablespoons white cooking wine, or to taste
• 1 cup heavy whipping cream
• ¼ cup shredded Gruyere cheese
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup chopped sweet onion

Step 1

Warm some olive oil in a nonstick pot over medium heat. Add the chicken thighs along with Italian seasoning and garlic, and cook them until they’re nicely browned on both sides—about 5 minutes per side. Then, toss in the mushrooms and tomato, lower the heat, cover the pot, and let everything simmer gently until the mushrooms are soft, which should take around 30 minutes.

Step 2

While that’s cooking, preheat your oven to 350°F (175°C) and grease a baking dish. Once the chicken and veggies are ready, carefully drain the juices into a separate saucepan and transfer the chicken mixture to the baking dish.

Step 3

Bring the juices in the saucepan to a boil, then add the white wine. Stir in the cream and Gruyere cheese, cooking and stirring until the cheese melts and the sauce becomes smooth—this should take about 3 to 4 minutes. In a small bowl, mix the cornstarch with water until dissolved, then stir this into the sauce to thicken it.

Step 4

Pour the creamy sauce over the chicken and vegetables in the baking dish, then sprinkle the top with sliced onion. Pop the dish into the oven and bake for about 30 minutes, or until the chicken is cooked through. You can check by inserting an instant-read thermometer near the bone—it should read 165°F (74°C). Enjoy!